Good Morning America Recipes

Yellowtail Ceviche

From Public Restaurant to Your Dinner Table

Public chef Brad Farmerie presents Aussie fish layered in texture.
Difficulty: Moderate
Cook Time: min


  • For the vanilla coconut sauce
  • 2 containers (500ml) coconut water, flesh reserved for serving
  • 4 stalks lemongrass, chopped
  • 1 thumb ginger, peeled and finely chopped
  • 1 red chilli chopped
  • 4 kaffir lime leaves, chopped
  • 1 teaspoon toasted coriander seeds
  • 1/2 vanilla bean, seeds removed and reserved (keep the bean to add to your sugar)
  • 1 lime, juiced
  • 1 leaf gelatine, soaked in cold water
  • to serve
  • 600g Australian Yellowtail, bones removed, skinned and thinly sliced
  • Cilantro leaves, pickled
  • Purple shiso (optional)- substitute Thai Basil, Basil, or mint
  • 1 red chili, thinly sliced
  • Reserved coconut meat from the containers of coconut water, thinly sliced
  • 1 tablespoon wasabi tobiko
  • Note: this is flying fish roe; available frozen in Asian markets or your friendly neighborhood sushi shop
  • Cooking Directions

    For the coconut sauce

    Combine all the ingredients, except the gelatine, in a saucepan and place over medium heat.

    Slowly bring to the boil then reduce the heat and simmer for 10 minutes to allow the flavors to infuse. Remove the mixture from the heat. Squeeze the excess water from the gelatine and add to the saucepan. Set aside until it is room temperature then strain. Refrigerate until needed.

    To finish

    Arrange the slices of Yellowtail on 6 cold serving plates (preferably with a rim to keep the sauce around the fish). Spoon some of the coconut vanilla sauce over the fish and garnish each slice with Thai basil, cilantro, chili, coconut slices and wasabi tobiko. Sprinkle each slice with some Maldon salt and serve chilled on a hot summer's day.

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